Carrageenan Free Cilantro-Lime Seaweed Snack Squares
Crispy, bright, and packed with umami, these baked nori squares hit that salty-snack craving without any of the sketchy additives that show up in so many packaged seaweed products. Carrageenan — a common thickener and stabilizer derived from red algae — sneaks into a surprising number of store-bought snacks and seasoned seaweed packs, so making your own is genuinely the cleanest route. Here, unseasoned nori sheets get layered and glazed with coconut aminos, fresh lime juice, zest, and finely chopped cilantro for a flavor combination that's tangy, herbaceous, and just a little savory. A touch of ground ginger and turmeric round things out with warmth and color, while coconut oil helps the glaze bind and the layers crisp up beautifully in a low oven. The stacking technique is the real trick — it gives you a satisfying snap and a more substantial bite than a single sheet could ever deliver. Cut into squares and eaten fresh from the oven, they're genuinely hard to stop at just a few.
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Learn more →Ingredients
4 servings
- 5 sheets nori (full-size, unseasoned)
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp honey (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the coconut aminos, melted coconut oil, lime juice, lime zest, cilantro, ground ginger, turmeric, sea salt, and honey (if using) until combined.
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